Ingredients
For the Dip:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded (rotisserie chicken works great!)
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese, divided
For the Graveyard Topping:
- Tortilla chips, for serving
- Flour tortillas
- Black food coloring
- Optional: Green onions, sliced
Let’s Talk Chicken: The Heart of the Dip
Now, let’s get real about the chicken. You know I’m all about making life easier, so using a rotisserie chicken from the store is my go-to. It’s already cooked, seasoned, and saves you a ton of time. Just shred it up and you’re good to go! However, if you’re feeling ambitious (or have leftover chicken from another meal), you can definitely cook and shred your own. Poached chicken, baked chicken, even grilled chicken will work – just make sure it’s well-seasoned before you shred it. The Chicken Casserole is a great way to get some leftover chicken!The Spice is Right: Enhancing the Enchilada Flavor
The key to a great enchilada dip is the balance of spices. I’ve included chili powder, cumin, and garlic powder in my recipe, but feel free to adjust these to your liking. If you want a spicier dip, add a pinch of cayenne pepper or use a hotter enchilada sauce. For a milder flavor, reduce the amount of chili powder. And don’t underestimate the power of a good quality enchilada sauce! My favorite trick is to use a “medium” heat enchilada sauce, giving it a little kick without being overwhelming.Step-by-Step Instructions: Building Our Graveyard
Getting Started: Sautéing and Combining
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced tomatoes and green chilies (undrained), and enchilada sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Creamy Goodness: Adding the Cheese and Sour Cream
- Reduce the heat to low. Add the softened cream cheese, sour cream, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir until the cream cheese is completely melted and the mixture is smooth and creamy.
- Stir in 1 cup of the shredded cheddar cheese. Continue stirring until the cheese is melted and evenly distributed.
Baking to Perfection: Melty and Delicious
- Pour the chicken enchilada mixture into a 9×13 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the dip is heated through.
Creating the Graveyard: A Spooky Touch
- While the dip is baking, prepare the graveyard topping. Cut the flour tortillas into tombstone shapes using a knife or cookie cutters.
- Dilute the black food coloring with a little water to create a “paint.” Use a small brush to paint the tombstone shapes with the black food coloring. Let them dry completely.
- Once the dip is out of the oven, arrange the tortilla chip “tombstones” on top of the dip to create a graveyard scene.
- Optional: Sprinkle sliced green onions around the “tombstones” to resemble grass.
Tips and Tricks for Graveyard Chicken Enchilada Dip Success
Okay, let’s be honest: sometimes things don’t go exactly as planned in the kitchen. Here are some troubleshooting tips to help you create the perfect Graveyard Chicken Enchilada Dip:- Lumpy Dip? Make sure your cream cheese is fully softened before adding it to the skillet. If it’s still a bit cold, it won’t melt smoothly. If you end up with a lumpy dip, don’t panic! Use an immersion blender to smooth it out.
- Too Thick? If your dip is too thick, add a little bit of chicken broth or milk to thin it out. Start with a tablespoon at a time and stir until you reach your desired consistency.
- Too Thin? If your dip is too thin, simmer it on the stovetop for a few minutes to allow some of the liquid to evaporate.
- Burnt Cheese? Keep a close eye on the dip while it’s baking. If the cheese starts to brown too quickly, cover the dish with foil.
- Tombstones not standing up? Use extra-crispy tortilla chips as supports to keep the tombstones from falling over. You can even stick a toothpick into the tombstone and then into the dip for extra stability.
Variations and Substitutions: Make it Your Own
This recipe is a great starting point, but don’t be afraid to get creative and make it your own! Here are some ideas for variations and substitutions:- Different Cheese: Experiment with different types of cheese, such as Monterey Jack, Pepper Jack, or a Mexican cheese blend.
- Vegetarian Option: Substitute the chicken with black beans or corn for a vegetarian-friendly version.
- Spicier Dip: Add chopped jalapeños, a dash of hot sauce, or use a hotter enchilada sauce for a spicier kick.
- Add Veggies: Mix in some chopped bell peppers, onions, or corn for extra flavor and nutrients.
- Serve with Different Dippers: Instead of tortilla chips, try serving the dip with celery sticks, carrot sticks, or even toasted baguette slices.
Serving Suggestions: A Party-Perfect Appetizer
Graveyard Chicken Enchilada Dip is the perfect appetizer for Halloween parties, game day gatherings, or any occasion where you want to serve something fun and delicious. Serve it hot, straight from the oven, with plenty of tortilla chips for dipping. You can also set out a variety of toppings, such as sour cream, guacamole, salsa, and chopped cilantro, so your guests can customize their own dips.Storage and Reheating: Making it Ahead
You can easily make Graveyard Chicken Enchilada Dip ahead of time. Prepare the dip according to the recipe instructions, but don’t bake it. Cover the dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave the dip in 30-second intervals, stirring in between, until heated through. You can also reheat it in a skillet over low heat, stirring occasionally.Get Ready to Dig In!
Graveyard Chicken Enchilada Dip is a guaranteed hit. It’s easy to make, packed with flavor, and the spooky graveyard theme is perfect for Halloween or any festive occasion. So gather your ingredients, preheat your oven, and get ready to create a dip that will have everyone screaming for more! Enjoy!Can I prepare the Graveyard Chicken Enchilada Dip in advance?
Yes, you can prepare the dip ahead of time. Assemble it according to the recipe but don’t bake it. Cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours. Bake as directed when ready.
What can I do if my enchilada dip is too thick?
If your dip is too thick, add a little bit of chicken broth or milk to thin it out. Start with a tablespoon at a time and stir until you reach your desired consistency.
What are some variations I can make to the recipe?
You can experiment with different cheeses like Monterey Jack or Pepper Jack. For a vegetarian option, substitute the chicken with black beans or corn. You can also add chopped jalapeños for a spicier kick or mix in veggies like bell peppers or corn.
What’s the best way to make the tombstone decorations?
Cut flour tortillas into tombstone shapes. Dilute black food coloring with a little water and use a brush to paint the tombstone shapes. Let them dry completely before arranging them on top of the dip.
Graveyard Chicken Enchilada Dip
This Graveyard Chicken Enchilada Dip is a warm, cheesy, and slightly spicy appetizer perfect for Halloween parties or any festive occasion. It combines the flavors of chicken enchiladas with a fun, spooky graveyard presentation that’s sure to impress your guests.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, diced tomatoes and green chilies (undrained), and enchilada sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Reduce the heat to low. Add the softened cream cheese, sour cream, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Stir until the cream cheese is completely melted and the mixture is smooth and creamy.
- Stir in 1 cup of the shredded cheddar cheese. Continue stirring until the cheese is melted and evenly distributed.
- Pour the chicken enchilada mixture into a 9×13 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the dip is heated through.
- While the dip is baking, prepare the graveyard topping. Cut the flour tortillas into tombstone shapes using a knife or cookie cutters.
- Dilute the black food coloring with a little water to create a ‘paint.’ Use a small brush to paint the tombstone shapes with the black food coloring. Let them dry completely.
- Once the dip is out of the oven, arrange the tortilla chip ‘tombstones’ on top of the dip to create a graveyard scene.
- Optional: Sprinkle sliced green onions around the ‘tombstones’ to resemble grass.
- Serve immediately with tortilla chips.
Notes
For a smoother dip, ensure your cream cheese is fully softened. If the dip is too thick, add chicken broth or milk to thin it out. If it’s too thin, simmer it on the stovetop to evaporate excess liquid. To prevent the cheese from burning, cover the dish with foil during baking if needed. Use extra-crispy tortilla chips or toothpicks to support the tortilla tombstones. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or skillet. Experiment with different cheeses, add jalapeños for a spicier kick, or substitute chicken with black beans for a vegetarian option.
